Yield: 12 big muffin
|2½ cup||Barley flour|
|2 teaspoons||Baking powder|
|¼ cup||Rich cream|
Sift together the barley flour, baking powder, and salt. Beat eggs slightly. Combine eggs, cream, and honey with dry ingredients and mix well. Pour batter into muffin tin and bake at 400 F for 25 minutes The same book says barley flour can be substituted for white flour and make an all barley bread. So it seems one could substitute oats for some of the barley in this recipe to make Barley/oats muffins.
From the Encyclopedia of Country Living by Carla Emory. Typed and U/L by Burt Ford. 2/95
Submitted By BURTON FORD On 02-08-95